Have We So 'Scientized' Our Food That It's Screwing Up Our Minds -- and Making Us Fat?

Science said organic wasn'tany more nutritious than non-organic.Now? Wrong!

Scientists said egg yolks were BAD . . . nowthey're GOOD and HEALTHFUL for you.

In this podcast, you're going to see how easy it is to get your head wrapped around a notion or belief that takes over your life. That notion then controls your actions and gets you doing things that are against your own best interests. Sound Orwellian? But if you got something out of it at the same time--a yummy-tasting bit of momentary heaven, for instance--would you do it? A lot of us have. It's a bargain with the devil, but who's the devil? And how does it all end? Hmm--let's see. The transcript follows the podcast below. click to play___________________________________________________________

Did you ever wonder why scientific studies often are soon
disproved and replaced by others? After all, you just get used to one, start
buying just the food they say will help you improve your health and whoa!
Another one comes out that says the first one was wrong!

Well, the food industry has found a way to make this process
pay for them. And it affects you, too, my dear listeners. Today I’m going to
talk about trying to make a sensible way of eating out of using science. And
I’m going to show you what’s better.

Let’s get started.

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If you were offered today either a one-week vacation with
luxury accommodations and only ordinary food OR a one-week vacation with ordinary accommodations and extraordinary food, both at the same
price, which would you choose? Think about it for a few seconds before we go on. Decide which one
would appeal most to you.

Okay, are you decided? Now listen to this.

In a study comparing food views, a researcher named Paul
Rozin asked a group of Americans and French that very question. The difference
in responses between the two nationalities was stunning: the Americans chose
the better-food option only HALF as often as the French did (42% to 86%).

WHY? Well, the Americans thought about food as calories,
nutrients, and the effects of food on the body, while the French simply thought
about eating all that great food.

How ironic it is, Rozin said, that Americans worry so much
more about food and their health, and eat much more food with reduced-fat, yet more
than double the number of French saw themselves as healthy eaters!!—74% to
34%. AND THEY’RE RIGHT. The French ARE
more healthy eaters, even though they eat more fat! And they stay thinner.

Notice that the Americans’ words were couched in scientists’
terms—nutrients and calories. It indicates what’s behind Americans’ thoughts
about food. And that’s a good place to start.

The Scientizing of Our Food

The story I just told you is a small jewel that shows in
miniature what’s happening on a grand scale throughout the ENTIRE United
States today. The scientizing of our food, I
like to call it. Do it and you’re on a SLIPPERY SLOPE that you’ll never get
off. It’s a big part of the reason people
gained weight. And since the persistent advertising keeps them indoctrinated,
they’re still eating this way.

So, now it’s why they can’t beat their weight problems. It
causes people to try to lose weight over and over again, most times failing. You’re
on rails that take you nowhere and almost nobody can get off.

Almost nobody ends up living thin for the rest of their
lives, like they want. Yet living thin is NOT that hard! I know it can be done
because I’ve done it.

Not being able to live thin permanently is the most
intractable weight problem people have. So get out the credit card, buy your
first diet book, and plan on buying several books and diet aids every year into
the future. Plus thousands in more clothes as you yo-yo up and down. Because
it’s not going to stop. People have been so inundated with 23 billion dollars a year
worth of advertising that they are totally hooked into scientizing-as-a-moneymaker-for-the-food-industry.

The food we eat is riddled with popular myths, suspicions,
lack of knowledge, bias and scientific error, perpetuated by the food industry
and sometimes, even the scientific community. CHOOSING YOUR FOOD THIS WAY IS THE BIGGEST
OBSTACLE YOU’VE GOT TO LOSING WEIGHT.

People SHOULD be able to live thin all the days of their
lives.

But they CAN’T do it while forever looking for the latest
scientific study findings. Why? Because
these findings are always changing. With each new study the previous one is
proved wrong. What you THINK you’re going to get is NOT what you get: you don’t get dependable scientific
knowledge—you get shifting sands of knowledge you can’t depend on. It’s always
wrong when the next study comes out. It’s impossible to exist while trying to
stay thin on such information.

Just some previous ‘truths; that have been proved wrong are
this:

- Previously: organic
food isn’t any more nutritious than non-organic.

- Present: That’s been proved wrong. Organic food has now been proven to be much more
nutritious.

Before - all fat is bad ( listen to my 4th podcast) Now: Wrong! It’s
necessary to life itself

Before - egg yolks are bad. Eat only egg whites.

Now:Poppycock! Eating whole eggs with the yolks is very important. They contain necessary nutrients like lecithin that help
people with heart and weight problems;

And many more, which I will be telling you about in my
monthly nutrition podcast episode.

The food industry repeats things it knows not to be true
over and over to grow itself and make more money. If the food industry didn’t do any
advertising, didn’t push people to eat more, their growth would be only about ½--1% a year because people’s food
consumption is that amount. There’s only so much food we humans can eat.
But Wall Street and the companies themselves wouldn’t stand for just growing ½
- 1% a year. They insist on much greater growth. Establishing a ‘need,’ then
filling that need with new products for people to buy is how they do it. This
way they make more money than they could any other way. It’s their
way of going from ½ % growth to 10% growth in revenues in a year.

The growth, you might have discovered, is on you—on your
stomach, your buttocks, your arms. That’s where the 7 ½ % (after inflation)
increased growth is landing—and staying. That’s why scientizing an issue is
good for the food industry and bad for you: they get money, you and the people
buying this way get fat.

I was scientized, too.

With me, it was
carbohydrates. I told myself that there was something about carbohydrates
that my body couldn’t handle. I ate primarily meat and fatty things. With a few
carbs. Sort of like a Dr. Atkins forever diet. And when I went off it just to
get some carbs, of course, what did I eat?
Delicious homemade-type cinnamon and raisin buns with butter and icing. Just to get some of
what my body was being starved of—only it had turned into huge amounts to make up for
the carb-starvation my body was feeling.

The “scientifically-based”
low-carb diet, based on certain scientific processes that bring about
weight loss while you’re eating lots of fat and sparse carbs caused me a great
deal of harm. After eating this way for a few years, my blood and other tests
showed I had very high blood pressure—even measuring 190-over something at points. To any
of you who haven’t heard BP measurements before, this is very, very high. It
wears out your heart and your blood vessels and kills you off much earlier from a stroke or heart attack.

High inflammation
showed up. High inflammation tells you that illnesses like cancer and other
harmful body processes are present. It can indicate
processes going on that will kill you sooner rather than later.

And I was
pre-diabetic. Being pre-diabetic is just plain dangerous, because it leads
to diabetes, which can result in death. I was on a jury once where a fellow
jury member had diabetes. He had troubles every day with it. There were times
when he had to get off a bus, off a subway train RIGHT THEN. Times when he
almost passed out. Then one day he didn’t come back anymore. There is no
fooling around with this one.

I gained and lost
many pounds, yo-yo-ing up and down 20 – 30 – 50 – and finally 70 pounds.
It’s what ultimately caused me to leave dieting entirely and devise a new way
of losing weight and a new way of eating.

The way I eat now, I stay thin and pretty stable in my
weight. My health checkups are in the
‘superb’ category. My doctor said she
hadn’t seen such good cholesterol readings in “many, many years.” I have normal
blood pressure and no pre-diabetes at all. I also have almost no
inflammation—under 1% (There is never NO inflammation in anybody’s body because
of normal body processes. Under 1% is as close as you ever get to none.)

It’s all due to what I eat now AND HOW I eat now. I LOVE
eating. I did a very important thing when I stopped dieting and devised a new
way of eating. All the problems with carbs I had had became non-problems! That was
funny when I first thought about it. I
wonder if they ever really were problems. It surely was me being “scientized.” Low-carb, a “scientized” term, if I ever
heard one, had taken the country by storm earlier and went on for many years. So,
my whole health profile changed when I changed from one of these science-based
diets to one based on Nature, which is what my plan is.

My aunt did the low-carb diet, too. She ate whole bags of fried
pork rinds for snacks. Even though it was overflowing with energy—fat—it was
low-carb so it was okay in the low-carb diet. Yes, she lost the weight. But her
face hollowed out, not in a good way, and her skin became grayish. She became older looking. Her health went
down, too, along the lines that mine did. She died of a heart attack some years
later. But who’s quibbling when science can do such amazing things like show
you how to lose weight while eating all this fat, eh?

Scientizing Confuses You and That’s Just
the Beginning

Notice how food and
meals get out of kilter so easily with the way science is taught by the food
companies. Yes, taught! First it’s all fat, no carbs; next it’s no fat,
reduced-fat and lots of carbs. One thing is a reaction to the other. Both
things generated multi-billions of dollars for the food industry in their time.
The reduced-fat, nonfat thing is still going strong.

That’s the way the industry works. They carry out the advertising
plans on Madison Avenue. The change from one thing to the other is planned. They
whet the appetites of people for one thing for as long as it can bring in huge
revenues. Then, when revenues diminish to a low roar, they give the people the
opposite or most attractive alternative—a whetting they’ve been getting ready
for all along.

While the low-carb
craze has largely seen its day, the nonfat advertising is still going great
guns. Then it will become something else when people get tired of that and
turn away. That happened to Dr. Atkins’ low-carb diet. Although I’m sure they
probably still sell a lot of those books every year. Just not unearthly amounts,
like they did.

The Latest Fad

A new one has already arrived. And it’s HUGE. Ads are
everywhere. I walked into the grocery store the other day. A man came out of
the elevator (yes, we have elevators in our grocery stores). He had a big box
of something that said in also-big letters:
‘GLUTEN-FREE!” I said to
him, “Oh, gluten-free!” Sensing I was skeptical about the issue, he
said, “Yes, but I really have a condition. I can’t have gluten.”

Gluten is a protein found in wheat, barley,
rye and some oats. You eat cereals, breads and baked goods that contain it.
That’s when you may get a reaction to it in your small intestine. There is
something to it, but no ordinary person can explain what causes celiac disease,
which is the name of the gluten condition/disease.

Americans will spend $7 billion this year on gluten-free
foods. $7 billion! Two million of us actually have the disease, the Mayo
Institute says. And 1.6 million are also buying it, but don’t have it!! They’re buying gluten-free
anyway “There’s a lot of self-diagnosing going on out there,” says a food marketer.

Accurate self-diagnosing is nearly impossible, because the
symptoms are the same as hundreds of other conditions. You could have any number of
things, not celiac disease. Diagnosing celiac disease takes a biopsy and blood tests.

Science has a valuable role in curing
disease

In closing, I want to say strongly here that science does
have a valuable place, a valuable role to play for us. It’s just not in our
daily meals.

For your meals, knowing something about nutrition is good. But
once you’ve got the basics, it works much better not to run to the science
books for your information. And heaven forbid, not to the ads in the magazines,
newspapers and on tv! Eating naturally while choosing your food naturally, too,
will get rid of that.

Scientific research, although still riddled with uncertainty
and wrong conclusions, manages to find out some things that are quite valuable though,
all to do with curing disease with food.

I have been using food and food supplements for many years
to cure my own illnesses and have succeeded beyond my expectations. I will tell
you about that in future podcast episodes. But, for now, I’ll tell you I’ve cured
serious infection with vitamin C (no bad side effects, unlike prescriptions,
except for diarrhea if you take too much), up to the most serious, being foods
to cure cancer, and hundreds in between.

So that’s all for today. I want you to do something for
yourself and for me during the coming week, will you? Notice the ads in the
grocery store or magazines and newspapers. Notice how they pull you in. Try to
find what they’re using as the hook, the reason for you to buy. And try to think
of an answer to why it is or isn’t good. Then, let me know what you found and
your answer. And put it in Comments on my blog, would you? We’ll talk about
those Comments next time.

My podcast episodes will be spaced two weeks apart for the
next few weeks. So sorry, but I find it hard right now to give it the time it
deserves. It will still be in-depth and valuable. I want you to get that
ALWAYS. We’ll get back to weekly podcasts soon.

Remember to put your findings in the blog Comments.

And sign up for your valuable free gift on the opt-in form on the blog.
It’ll help you get going on losing weight.

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